How to Eat a Scone Properly
on Mar 01, 2026
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Is there a proper way to eat a scone at afternoon tea? Why yes, yes there is. Get step-by-step instructions on how to eat a scone, the correct way.
Scones at Afternoon Tea
Like anything with afternoon tea, there are certain rules to follow to eating a scone correctly. I’ll give you the scone etiquette run-down.
By the way, do you pronounce it scon, rhyming with gone or scone, rhyming with own? Turns out, both are used depending on where you’re from. In the US, we usually say scone, rhyming with own.
Note from Jee
When I went to etiquette school in Switzerland, I was taught to eat a scone by breaking off small pieces. But, when I posted a video showing how I did it on Instagram and Facebook, I was corrected by so many people in the UK, that I was doing it WRONG.
So, when I went to London for my marathon of afternoon teas, I made sure to observe and sure enough, everyone was eating it the same way, which was not the same as I was taught. I’ve updated this blog post with the scone etiquette I learned while in London.
Step-by-Step Guide
Step 1: After placing a scone on your plate, put clotted cream along the side using a knife. Since the clotted cream is meant to be shared with others at the table, just scoop a small portion.
You can a second serving of jam and cream once you’ve finished what’s on your plate.
Step 2: Add the jam. Use a separate utensil from the one you used for the clotted cream.
Step 3: Split the scone in half, horizontally, using your hands. Traditional scones at afternoon teas are round, not triangular, and there should be an indentation or break in the middle of the scone where it’ll easily split apart.
Scones are meant to be eaten with your hands so don’t be afraid to break it apart.
Step 4: Use your knife to take a bit (or a lot) of the clotted cream from your plate and spread it on the scone. Slather the clotted cream on a bite-size portion, not the entire cut half of the scone.
Some people swear by jam first, then topped with cream (Cornish-style) and others, cream and then jam (Devon-style). Do what you like.
Step 5: Use the same knife and add the jam on top of the clotted cream.
Step 6: Put the knife down on the plate, diagonally on the right side, with the blade facing you. Used utensils should never be placed back on the table. Take a bite of the scone, then repeat by adding more clotted cream and jam onto the scone.
A HUGE no-no is making a scone sandwich by putting the two halves together with the cream and jam in the middle. Don’t do it! Shudder.
Living out in the county in Wisconsin, no where near a Whole Foods, I have had to make do with a homemade version of clotted cream. I just use heavy whipping cream and whip the daylights out of it. No sugar or vanilla either. You want it nice and clumpy – stiff, almost to the point of butter.
Then on it goes to a split scone followed by raspberry jam.
I think I need to head to the kitchen now!
There is a reason not to use clotted cream….
You can’t leave clotted cream out too long as it does go runny after a while. Whereas, whipped cream, like they use in sweet pastries, holds its form much better.
So if you’re making a pre-made batch for a buffet or picnic, use whipped cream (on top of jam) – but it won’t be as good as the real McCoy.
If you are providing plates, spoons, knives, table, elbow room etc for your guests to DIY build their scone, use clotted cream.
And no… I am not a expert on cream tea, or a chef… just a working class Brit who likes a bit of luxury from time to time!
I found clotted cream at Whole Foods Grocery.
I just made my first scones…I know the horror! But, sorry to say I’m an American. I’ve yet to look up and learn to make clotted cream, Devon or Cornish. just took my scones out of the oven and tried a taste, no, I didn’t use a knife, I just broke it off. I think it would taste wonderful with a bit of butter. To stay true to scones I won’t do that. Off to make clotted cream. Say a prayer for this poor uneducated American regarding the ways of eating scones properly!!
Hi Virginia, best of luck on your scone adventure!
Since learning about this – I eat one half with the cream & jam and the other half with the jam and cream. I still cannot work out which way tastes better. After all isn’t it the taste that matters??
Hi Nicolette, I think it’s all a matter of preference rather than taste since it should taste the same either way. I just prefer the cream first, then jam.
It does not taste the same either way! Have you ever put Jam on toast and then put butter on top? The butter hits your tongue first giving a smooth creamy sensation, which is completely different.
I also prefer cream them jam 🙂
Hi Julia, good answer! haha
Yeah mate totally on this ting.
Just then I was proper high and looking for some late night munch yeh. I look in the cupboard and boom, three of the four pack of scones I bought from the reduced section of sainsbobs yesterday (60p, bargain and a half). I had no idea whether these little things were toasted or not so I did a Google and got to here. The order of jam and clotted cream wasn’t a concern until I read this page. Unfortunately I don’t have any jam or clotted cream (and neither do my flatmates, I’ve already looked through their cupboards). Thankfully I had the trusty I Can’t Believe It’s Not Butter (or should I say I Can’t Believe It’s Not Clotted Cream And Jam) stepping up for the job like a hero. I wasn’t convinced by the ripping chunks off school of thought, it sounded a bit savage to me, so I cut it in half, spread the little devil with my low-fat marge and devoured my long anticipated take on eating a scone properly.
I am so glad that you enjoyed your scone and hope that one day you can experience a scone with clotted cream and jam because it is sooooo good. I think butter and jam was a good starting point but you aren’t going to believe how good the combination is! I always cut my scones with a knife, even though this article makes it out as a big no no. Also like with the butter first, i recommend putting the cream on first because it makes the jam easier to spread! happy baking!
Never, ever cut a scone! It ruins the texture.
Pull scone apart, spread each half with jam and top with cream. Eat open-faced. It is not a roll, do not break bits off.
Ling & Karen, thanks for the comments on this hot button topic! Who knew it was this controversial?
Ling, thanks for the links, off to check them out!
There's no official guidance on which goes on first, the cream or the jam. Rather, it's a very controversial topic depending on if you're speaking to someone from Devon or Cornwall.
Having tried both methods of applying cream and jam to a scone, I'm more partial to the Devonshire method (cream, then jam) since it seems to be the more practical way for both cream and jam to stay on. If the jam goes on first, my cream usually ends up sliding off the jam and scone.
Funny that you should post this a few days after I read the difference between Devon and Cornish clotted cream. After reading this:
https://www.guardian.co.uk/lifeandstyle/wordofmouth/poll/2010/may/20/cream-tea-scone-clotted-cream
I got to looking up the differences between the two and realized that this is a hotly debated age old issue. So much in fact that the BBC decided to get in on it also
https://news.bbc.co.uk/local/cornwall/hi/people_and_places/newsid_8694000/8694384.stm
Personally, I like cream then jam. Not only is it easier to spread on, it's aesthetically more appealing to me at least. Which makes sense since I never had Cornwall clotted cream as far as I know. During tea with British friends over the years I have noticed they prefer the Cornwall cream on top method.